Published May 1, 2008. From Cook's Illustrated.
For a grilled steak recipe that would produce meat with a dark (but not blackened) crust, smoky aroma, and deep grilled flavor, we first seared the meat directly over the hot fire, then gently finished cooking it over indirect heat. Positioning the meat so that the tenderloin always faced the cooler side of the grill prevented that portion from becoming tough and dry. Salting the meat in our grilled steak recipe boosted flavor from crust to bone.